SpinSpin Posted April 8, 2014 Share Posted April 8, 2014 Question for everyone, I'm allergic to beef, suggestions for stock? By all means, use poultry bones--chicken or turkey--or duck. You can roast the bones before making the stock and it will be just as dark as beef if you let it go a long time. I usually let mine go about 24 hours for a very dark stock. You can also use pork bones, if you are not opposed to pork. You can toss a trotter or two in your stock for extra gelatin if you wish. Link to comment Share on other sites More sharing options...
carriea Posted August 17, 2015 Share Posted August 17, 2015 Hi....so it seems like I need to buy an awful lot of bones for not a lot of broth...it seems expensive - upwards of $8 (or more) to make a gallon of it...does anyone score free bones, or does everyone just buy them? Link to comment Share on other sites More sharing options...
SpinSpin Posted August 17, 2015 Share Posted August 17, 2015 I roast whole chickens and 'score' my bones from there. Any bone in beef roasts, again I save my bones, same thing with pork. But I do the best with the chicken, because I roast 1-2 whole chickens a week. Usually, I will roast the carcasses along with some veg -- carrots, onion, whole garlic, celery -- and roast away for about an hour. Dump the whole mess in my big pot, cover with filtered water, dump in a few glugs of raw apple cider vinegar, bring to a boil, skim the scum that comes up, toss in my peppercorns and fresh thyme stems and turn down the heat and let simmer for 24 hours or more. Sometimes, I might add in a package of wings or feet for gelation, but it is usually bones I have collected from my cooking. Total utilization. Link to comment Share on other sites More sharing options...
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